So I have a 5 gallon batch of Chard going right now and while its not completely done with alcoholic fermentation its real close. I have not taken an SG but its been fermenting for two weeks and the rate is really slow. Decided to go ahead and inocluate with a VP-41 culture and when I did it immediately reacted releasing a burst of gas and foamed up as if there was some type of reaction. It was short lived and now an hour later it appears no different then before inoculation. I have never seen anything like this before and while I don't really think anything is wrong thought I would check to see if anyone has seen this or knows why it may have happened.

More than likely the addition simply triggered a release of dissolved CO2, not really a chemical reaction. Nothing to worry about. Sometimes I've made sugar adjustments after fermentation has started by dissolving the sugar in a small quantity of the wine and adding it to the fermenting wine and foaming happens.

It's in glass. I have some better bottles but just can't make myself use them yet. As long as I have glass open I will use it. Not sure why I can't seem to go there as I bought them with intentions of using them. Would that make a difference?

While helping out in a “Home Winemaking’ course at a local LHBS (Local Home Brewing Shop), the “foaming” occurs more often in the plastic carboys than the glass carboys (but I’m pretty sure there are other factors at play-such as temperature, pressure, amount of CO2 present (fast/moderate/slow primary fermentation), pH, amount of alcohol present, etc). If you ever drank soda or Champagne (God forbid) in a plastic cup you probably noticed CO2 bubbles clinging to the plastic cup (more so than a glass cup). I get more of a “tickle” when drinking from a glass cup than plastic cup. Just seems to me that “escaping” CO2 from an “out gassing” wine in a plastic container will "linger" longer in the "headspace" before being expelled. Soda manufactures actual look for plastic bottles that enhance this “foaming” (I guess they feel this makes their product more “appealing”).

There's lots of talk these days about when to introduce the MLF innoculant. Some advocate doing it pretty soon after pitching yeast. The old shibboleth about waiting until the end of primary fermentation might be, well, full of gas.